Chapter 95
After kneading the dough, Su Guoer first made the walnut and red date steamed buns. These can be kept for a long time, so preparing them in advance will save you from being too busy later.
To make walnut and red date steamed buns, you first need to dig out the raw walnut kernels and put them into a pan to fry them. After frying, put them into a mill and grind them into granules. Then chop the red dates into small pieces. After combining the two, you can wrap them with flour. The technique is the same as making dumplings, but there is no need for wrinkles, but for patterns.
For fear that the skin would not look good, Su Guoer also sprinkled chopped walnuts and red dates into the kneaded dough, turning the dough into purple-brown, which made it look better.
Then pinch off a dough ball, put a spoonful of walnut and red date filling into it, wrap it up and steam it on corn leaves.
The ones Su Guoer made were not very big. After steaming, each one was just the right size for a bite. The scallion oil rolls were also bite-sized.
As for how to make scallion oil rolls? That's even simpler. Chop the scallions, then add peanut oil, a little minced meat, white sesame seeds, etc., and adjust the taste before making the scallion oil rolls.
Knead the dough repeatedly and stretch it into strips. Apply scallion oil evenly on the dough, roll it up and steam it. After a while, you can smell the fragrance of scallions, which is very pleasant.
However, these two dishes are too common and can be made by ordinary people. The next pea yellow will test the chef's skills. It takes a lot of details to make pea yellow that is sweet but not greasy.
First peel the soaked peas, then use chopsticks to make pea paste without any graininess. Please note that you cannot chop the peas on the chopping board here. The chopping board is made of wood. If you chop the pea yellow on the chopping board, it will destroy its taste, and you may even eat fine sawdust.
Ugh, Su Guoer felt uncomfortable just thinking about that scene.
So, if you want the pea yellow to have a smooth texture, you have to beat it with your hands. If that doesn’t work, you can find a small knife and chop it finely in a ceramic bowl. However, Su Guoer prefers to press it with an iron spoon. After a few presses, the pea yellow will be smooth enough.
Now it looks like a crunchy texture, which is still different from the finished pea yellow. She put some spring water into the ceramic basin, and then carefully poured some tea water and a little sugar into it.
The sugar cubes are used to enhance the taste of pea yellow, while the tea water can slow down the release of the sweetness, making it taste slightly astringent. This is the secret to making pea yellow less sweet.
Of course, I don't know whether the adults like sweet or not, so after the pea yellow is naturally formed, Su Guoer sprinkles a little locust flower honey on it. In this way, if you want to eat sweet pea yellow, just dip it in more locust flower honey.
"Boss, everyone is here." After Changqi took the diners to a window seat on the second floor, he came down and said to Su Guoer.
After Su Guoer responded with "OK", she started to cook. The first thing she had to make was the tea-flavored spareribs. She put the ribs in cold water and cooked them, then added some oil to the pot. When the oil was hot, she put the ribs in and fried them slowly over low heat until both sides were golden brown.
Then pour in the freshly brewed Yunwu tea to cover the ribs and simmer on low heat. Add some rock sugar, soy sauce and other seasonings, and simmer on high heat. On another stove, add oil and fry the Yunwu tea leaves slowly on low heat until crispy. After filtering the oil, you can serve it on a plate and pour the tea on the fried ribs. Finally, pour the rib sauce on the plate.
This delicious tea-flavored spareribs dish is ready.
The shrimp with a thousand flavors had been prepared long ago, and Su Guoer asked someone to bring it up, as well as pea yellow and walnut and red date steamed buns, steamed sea bass with some shredded ginger and green onions, and pickled drunken crabs.
Here, Su Guoer was busy preparing the remaining dishes in the kitchen.
Crab roe tofu is simple to make. Put the diced tofu into the pan and stir-fry for a few times. Pour the peeled crab roe in and simply adjust the taste. Golden fish dumplings are dumplings made of fish wrapped in egg skin. After cooking, take them out and place them on a plate and serve them with a sauce made of mustard, mashed garlic and vinegar.
Finally, there are two soups. For the clear mutton soup, all you need to do is cook the lean and fat lamb shanks with ginger and sprinkle some coriander on top. You don't need to add anything else, and you can enjoy the original flavor.
In addition, she made the clear soup coriander meatballs by mixing bone and meat paste and tofu. Only these two ingredients will not take away the aroma of coriander. When rolling the meatballs, she put more coriander on them, and a white coriander meatball with a little green was made.
Sprinkle a little pepper into the soup and add the coriander balls. Fourteen dishes are ready.
Su Guoer planned to deliver it herself this time.
So she found a tray, put the coriander soup, braised lamb and scallion rolls on it, and carried the tray across the lobby to go up the stairs.
Can…………
As soon as I stepped onto the stairs to the second floor, I heard the sound of dishes breaking from above, and then someone shouted in panic: "Go call someone, quickly, go find a doctor!"
Su Guoer was holding a tray with a confused look on her face.
Seeing someone rushing down from above, she quickly retracted her leg and took a few steps back with the tray.
The two servants glanced at her in panic and rushed out the door. Their panicked look frightened Su Guoer so much that she almost dropped the tray in her hands...
Needless to say, something must have happened.
Su Guoer was so frightened that her face turned pale. She casually put the tray in her hand on the table and hurried upstairs to check. When she got upstairs, she saw that the scene was in chaos.
Lord Yan, Lord Liu, Lord Wang and others stood in front of the window with their hands behind their backs. They were not that panicked, but their frowns told Su Guoer that they were very unhappy.
Within their sight, a middle-aged man in a navy blue robe fell to the ground and twitched uncontrollably, his hands and feet trembling constantly, and foam flying from his mouth.
this…………
Poisoned?
Anyone who sees this can see that it is a symptom of poisoning.
Seeing Su Guoer coming up, Lord Yan glanced at her and said, "Young lady, please call the people in the shop up and wait for a moment. The people from the Dali Temple will be here soon. After finding out the truth, they will give you justice."
As they spoke, a servant came up, carrying Yunniang, along with two apprentices.
As for Changqi, he had been subdued long ago and was now tied to a pillar on the second floor.
As soon as he saw Su Guoer, he started howling: "Ouch, boss, let me down quickly. This has nothing to do with me. I didn't poison the food. I'm just a waiter. Why did you tie me up? Ouch, my waist hurts so much. Boss, please say a good word for me and let them let me down..."
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